Dips and sauce · vegan

Miso-Couscous topped Mushroom with Cranberry-Balsamic Sauce

Just simply beautiful

230 kcal  happyfacenobackground  happyfacenobackground  VE


Flavours: 1 ½ tbsp miso paste, 1.5 tbsp cranberry sauce, ¾ tsp balsamic vinegar, 1 tsp lemon juice, ½ tsp ginger powder, pinch of garlic powder, some sesame oil, S/P

Bulk: 4 Portobello/large flat mushrooms, 50g giant couscous

Jazzy: Top with vegetarian or vegan parmesan and use yuzu juice instead of lemon juice

Great with: spinach!

Lets cook: Start by heating the oven to 200oC. Coat the mushrooms in a little sesame oil and sprinkle on some salt and pepper. Bake in the oven for 20 minutes. Meanwhile, boil the couscous for 8-10 minutes on medium-high heat, stirring occasionally. Make the miso sauce by mixing miso paste with lemon juice, ginger and garlic powder, 1 tsp water and a little S/P in a small cup/bowl. Also make the balsamic-cranberry sauce by mixing the cranberry sauce with balsamic vinegar, 1 tsp water and a little S/P in a small bowl/cup. Once the couscous is soft, taste test and drain. Return to the pan on a low heat and stir in the miso-mix. Keep stirring for around 5 minutes until the sauce has heated up/thickened a little. If you want to make some spinach, start wilting it now in a pan with a little water for around 3 minutes. Now the mushrooms should be ready so plate them up, top with the couscous and drizzle the cranberry sauce wherever you fancy. Tuck into deliciousness  cutefacenobackground


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